Greek Pasta Salad with fresh tomatoes, cucumber, red bell pepper, red onion, parsley, Kalamata olives and feta cheese, in a tangy lemon and olive oil dressing - a healthy dish jam-packed with the delicious flavours of Greece. It's a great side for any BBQ or your favourite roast, it's light but filling, and perfect on a warm sunny day.
Cook the pasta according to the packet instructions.
When the pasta is ready, drain and rise well with cold water.
Chop the tomatoes, cucumber, parsley, red bell pepper and onion.
Cut the feta cheese into cubes.
Add all the ingredients to a large mixing bowl.
To make the dressing, mix the olive oil with the lemon juice, and use a fork to beat it well.
Season with salt and pepper, then drizzle the dressing over the rest of the ingredients.
Toss well to combine.
Refrigerate until ready to use.
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Notes
You can refrigerate the salad for up to 2 days - just cover the bowl with kitchen foil or clingfilm. While the veggies won't look as great as the first day, the flavours would have had time to proper mix, so the salad still tastes phenomenal.